Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (226 g) unsalted butter, room temp
- 1 1/2 cups (300 g) granulated sugar
- Zest of 2 large oranges (about 2 tbsp) + 1 tbsp orange juice
- 4 large eggs, room temp
- 1 tsp vanilla extract
- 1/2 cup (120 g) sour cream, room temp
- 1/4 cup (60 ml) whole milk, room temp
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground cloves
- Glaze: 1 1/4 cups (150 g) powdered sugar, 2–3 tbsp orange juice, 1 tsp zest, pinch salt, 1 tsp melted butter (optional)
Do This
- 1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
- 2. Rub orange zest into sugar. Whisk flour, baking powder, salt, and cloves together.
- 3. Cream butter and the orange sugar until pale and fluffy, 3–4 minutes.
- 4. Beat in eggs one at a time, then vanilla, sour cream, milk, and 1 tbsp orange juice.
- 5. Mix in dry ingredients on low just until combined. Scrape into pan and level.
- 6. Bake 55–65 minutes until a tester comes out with a few moist crumbs. Cool 15 minutes, then turn out and cool fully. Whisk glaze and drizzle over. Slice.
Why You’ll Love This Recipe
- Fragrant and cozy: bright fresh orange meets warm clove spice in every buttery bite.
- Foolproof loaf: classic creaming method yields a fine, tender crumb without fuss.
- Gorgeous finish: a glossy orange icing gives bakery-style looks and citrusy zing.
- Make-ahead friendly: stays moist for days and the flavors deepen overnight.
Grocery List
- Produce: 2–3 large oranges
- Dairy: Unsalted butter, sour cream, whole milk
- Pantry: Granulated sugar, powdered sugar, all-purpose flour, baking powder, fine sea salt, ground cloves, vanilla extract
Full Ingredients
Orange Clove Pound Cake
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 1/2 cups (300 g) granulated sugar
- Zest of 2 large oranges (about 2 tbsp, packed)
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 g) full-fat sour cream, room temperature
- 1/4 cup (60 ml) whole milk, room temperature
- 1 tbsp (15 ml) fresh orange juice
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground cloves
Orange Icing
- 1 1/4 cups (150 g) powdered sugar, sifted
- 2–3 tbsp (30–45 ml) fresh orange juice, as needed for consistency
- 1 tsp finely grated orange zest
- Pinch fine sea salt
- 1 tsp unsalted butter, melted (optional, for sheen and flavor)
For the Pan
- 1 tbsp softened butter or nonstick baking spray
- Parchment paper for a sling
Step-by-Step Instructions
Step 1: Prep the pan and heat the oven
Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9×5-inch loaf pan with softened butter or baking spray. Line the long sides and bottom with a parchment sling, leaving overhang for easy removal. Lightly grease the parchment as well.
Step 2: Infuse the sugar with orange zest
In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar for 30–60 seconds. This releases the orange oils and supercharges the flavor of the cake.
Step 3: Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and ground cloves until evenly distributed. Set aside.
Step 4: Cream butter and build the batter
Add the softened butter to the orange sugar and beat with a stand mixer (paddle) or hand mixer on medium-high until pale and fluffy, 3–4 minutes, scraping the bowl as needed. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla, sour cream, milk, and 1 tbsp orange juice just until smooth. The batter may look slightly silky and thick—perfect.
Step 5: Add dry ingredients and load the pan
With the mixer on low, add the dry ingredients in two additions, mixing only until no dry streaks remain. Do not overmix. Scrape the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release large air bubbles.
Step 6: Bake to golden perfection
Bake for 55–65 minutes, or until the top is deep golden and a tester inserted in the center comes out with a few moist crumbs (no wet batter). If the loaf is browning too quickly around 45 minutes, tent loosely with foil. Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely, about 1 hour.
Step 7: Make the orange icing and finish
Whisk powdered sugar, 2 tbsp orange juice, zest, salt, and melted butter (if using) until smooth and pourable; add up to 1 tbsp more juice to thin as needed. Place a sheet of parchment under the cooling rack to catch drips. Pour the icing over the cooled loaf, letting it cascade down the sides. Let the glaze set for 20–30 minutes before slicing with a sharp serrated knife.
Pro Tips
- Room temperature matters: butter, eggs, sour cream, and milk should be at room temp for the best emulsified, fine-crumb texture.
- Flavor boost: rubbing zest into sugar extracts more orange oil than adding zest directly to the batter.
- Weigh your flour: 240 g prevents a dry loaf; if measuring by cups, fluff, spoon, and level.
- Tender crumb insurance: stop mixing as soon as flour disappears to avoid overdeveloping gluten.
- Neat glaze: let the cake cool fully so the icing clings in a smooth, glossy sheet instead of melting.
Variations
- Orange Cardamom Pound Cake: swap half the cloves (1/4 tsp) for ground cardamom (1/2 tsp total warm spice) for a floral twist.
- Chocolate-Orange Drizzle: replace the orange icing with 3 oz melted dark chocolate thinned with 1 tsp neutral oil; finish with a pinch of flaky salt.
- Cranberry Orange: fold 3/4 cup (90 g) chopped dried cranberries tossed in 1 tsp flour into the batter before baking.
Storage & Make-Ahead
Store the glazed loaf tightly wrapped at room temperature for up to 3 days; the spices bloom and the cake stays moist. For longer storage, wrap unglazed slices individually and freeze up to 2 months; thaw at room temp, then glaze just before serving. To refresh a day-old slice, warm 10–15 seconds in the microwave to revive the buttery crumb and citrus aroma.
Nutrition (per serving)
Approximate for 1 of 12 slices: 410 calories; 21 g fat; 52 g carbohydrates; 35 g sugars; 1 g fiber; 5 g protein; 220 mg sodium.
